LYDIA SCHIAVELLO

  • 225 grams chestnut mushrooms

  • 80 millilitres extra virgin olive oil

  • 1 tablespoon maldon salt (or 1½ teaspoons table salt)

  • 1 small clove garlic (crushed)

  • zest and juice of 1 lemon

  • 4 sprigs fresh thyme (leaves stripped off)

  • 500 grams linguine

  • 1 bunch fresh parsley (chopped)

  • 2 - 3 tablespoons freshly grated parmesan cheese (or to taste)

  • freshly ground black pepper

  • Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.

  • Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.

  • Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart. Serves 4-6

INLYDIA'S KITCHEN

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LYDIA SCHIAVELLO PTY LTD - ABN 63869466971 - COPYRIGHT 2020 - ALL RIGHTS RESERVED

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